"Bresaola" derives from "Braised".
Apr. 12th, 2011 10:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Bresaola.
3-lb beef eye of round roast, no more than 3" in diameter
Spice cure:
1 ounce kosher salt
2 Tbsp sugar
3/4 tsp curing salt #2
1 1/2 tsp ground black pepper
1 Tbsp chopped rosemary
2 tsp fresh thyme
5 juniper berries, lightly crushed
Combine all the spice cure ingredients and grind to a fine powder. Rub half the spice cure all over the meat, rubbing it in well. Place in a Ziploc bag and refrigerate for 7 days, turning it to overhaul every couple of days. Remove the beef from the liquid, discarding the liquid. Rub in the remaining spice cure and return to the fridge in the bag for another 7 days.
Rinse the beef thoroughly under cold water to remove remaining spices and pat dry with paper towels. Set on a rack on a baking sheet, uncovered at room temperature, for 2-3 hours. Wrap in cheesecloth and tie with twine and hang in the fridge for 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.
Slice paper-thin and serve with olive oil and Parmesan.
What worked: Exceedingly tasty, and also pretty. We tasted it alongside Fatted Calf's professional version, and I think it held up all right. (I plan to bring some this weekend to foist upon them and get comments.)
We could taste the herbs along with the deep beef flavor. My first attempt a year ago was in the oubliette and it molded well beyond salvation quickly; this recipe, using the fridge, had no such problems whatsoever.
What didn't: I think it could have used another week or two - the meat was not as dry in the center of the 2" slices as Fatted Calf's version. That might have required dampening the beef on the outside so that it dries evenly without forming a dark ring.
Also I didn't slice them quite as thinly.
Will I make it again? Definitely. It's easy, yummy, and a nice change of pace from pork products.
What I'm reading: Joe Abercrombie, The Heroes
3-lb beef eye of round roast, no more than 3" in diameter
Spice cure:
1 ounce kosher salt
2 Tbsp sugar
3/4 tsp curing salt #2
1 1/2 tsp ground black pepper
1 Tbsp chopped rosemary
2 tsp fresh thyme
5 juniper berries, lightly crushed
Combine all the spice cure ingredients and grind to a fine powder. Rub half the spice cure all over the meat, rubbing it in well. Place in a Ziploc bag and refrigerate for 7 days, turning it to overhaul every couple of days. Remove the beef from the liquid, discarding the liquid. Rub in the remaining spice cure and return to the fridge in the bag for another 7 days.
Rinse the beef thoroughly under cold water to remove remaining spices and pat dry with paper towels. Set on a rack on a baking sheet, uncovered at room temperature, for 2-3 hours. Wrap in cheesecloth and tie with twine and hang in the fridge for 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.
Slice paper-thin and serve with olive oil and Parmesan.
What worked: Exceedingly tasty, and also pretty. We tasted it alongside Fatted Calf's professional version, and I think it held up all right. (I plan to bring some this weekend to foist upon them and get comments.)
We could taste the herbs along with the deep beef flavor. My first attempt a year ago was in the oubliette and it molded well beyond salvation quickly; this recipe, using the fridge, had no such problems whatsoever.
What didn't: I think it could have used another week or two - the meat was not as dry in the center of the 2" slices as Fatted Calf's version. That might have required dampening the beef on the outside so that it dries evenly without forming a dark ring.
Also I didn't slice them quite as thinly.
Will I make it again? Definitely. It's easy, yummy, and a nice change of pace from pork products.
What I'm reading: Joe Abercrombie, The Heroes
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Date: 2011-04-12 07:33 pm (UTC)no subject
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Date: 2011-04-13 08:59 pm (UTC)